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If you need a dairy-free topping for healthy hot chocolate, this coconut whipped cream recipe is for you. It’s made with canned coconut milk, maple syrup, and a splash of vanilla, so it’s simple and easy to prepare.
That said, you must start with the right brand of canned coconut milk. I’ve tested this recipe with 8 brands over the last 10 years, so you can read about that below.
“As a whipped cream addict, this is the best!“
Table of Contents
Ingredients You’ll Need
- Canned Coconut Milk. This key ingredient can make or break your results. Don’t buy lite coconut milk, or you’ll have less cream to work with. My favorite brands to start with are from Whole Foods 365 or Thai Kitchen.
- Sweetener. Maple syrup is perfect for those who need a vegan and dairy-free topping. You can also use organic powdered sugar if you prefer. (See FAQs below)
- Vanilla Extract. Helps add a hint of vanilla flavor, just like regular whipped cream.
I’ll share detailed notes about each brand of coconut milk I tried below the recipe. Scroll down if you have a different brand and want to know how it worked for me.
How to Make Coconut Whipped Cream from Scratch
Step 1:
Start with a can of full-fat chilled coconut milk. It’s ideal if you can place this in the fridge the night before you plan to make it, so you know the coconut cream will be solid when you open the can.
Open the can and scoop the solid coconut cream into a large mixing bowl. You’ll only need the solid cream for this recipe; save the liquid in the fridge for another use, like smoothies or chia pudding. You can start with a chilled mixing bowl, if you want to prevent the coconut cream from getting too soft, but I usually don’t plan that far ahead.
Note: If your kitchen is relatively cold, around 68ºF, you may already be able to tell if you have a good can of coconut milk or not. When you shake the can, you should not hear much sloshing. Solid coconut cream will prevent sloshing sounds, so it’s best if the can makes little to no noise when shaken. You can do this at the store, assuming it’s air-conditioned, to compare brands. The less sloshing, the better!
Step 2:
Add 1 tablespoon maple syrup (or start with powdered sugar) and 1/2 teaspoon vanilla extract to the coconut cream, then use a whisk attachment on an electric mixer to whip the cream. It will look clumpy at first!
Keep mixing, and it should start to look smoother. Coconut whipped cream doesn’t become as fluffy and light as regular whipped cream, so set the right expectations. It will be smooth and creamy, especially when you run a spatula through it, but still rather dense-looking.
Once you’re happy with the flavor, it’s ready to serve right away over your favorite dessert or fresh fruit. For a piped look, like the photo at the top of this post, transfer the whipped cream to a piping bag fitted with a 1M (star) tip for decorating.
Storage Tip: Store coconut whipped cream in an airtight container in the fridge for up to 5 days. It will likely thicken when chilled, so you might need to whip it again just before serving for the fluffiest texture.
Best & Worst Brands of Coconut Milk
I’ll list these from my favorite at the top to my least favorite at the bottom.
Best Coconut Milk Brands
- 365 by Whole Foods Coconut Cream. (Tested 2026.) You’ll get more coconut cream when you start with this, rather than regular coconut milk. I got 283 grams of cream, compared to 213 grams from the same brand’s full-fat coconut milk. This also whips very nicely with maple syrup as the sweetener. I was able to add 2 tablespoons without it becoming runny.
- 365 by Whole Foods Coconut Milk. (Tested 2020.) I’m very impressed by how smooth the coconut cream is in this can. I don’t know why it’s different, because the ingredients are the same as the two brands above, but it’s really nice! I got 213 grams of cream from this can, which is slightly under 1 cup. It whips up very nicely and holds its shape for piping.
- Thai Kitchen Coconut Milk. (Tested 2026.) I was surprised by how soft the coconut cream on top was, even after chilling in the fridge for several days. Do not shake the can at all if using this brand! I was still able to scoop it away from the liquid, and I liked the texture. It wasn’t lumpy or curdled like other brands. It is runnier in texture, since it wasn’t as solid to start with, so this would probably work best with powdered sugar as the sweetener.
- Native Forest Simple (no guar gum). (Tested 2026). The moment I opened the can, I could tell it didn’t have as much coconut cream as other brands. However, the small amount that I did get was much creamier than the regular kind below. It didn’t become weird or gummy, so it’s fine for making whipped cream if you only need a very small amount.
Least Favorite Options
- Trader Joe’s Coconut Cream: (Tested 2020.) The solid cream has a very hard texture, as if it has a higher coconut oil content. This isn’t my favorite for whipped cream; it’s slightly lumpy, with pieces of harder coconut oil throughout. I got 227 grams of cream from one can. This brand does not contain guar gum if you are looking for that option.
- Thai Kitchen Coconut Cream. (Tested 2020.) This brand produces a lumpy coconut whipped cream similar to Trader Joe’s. I got 215 grams from one can, which is just under 1 cup. This one isn’t my top choice, but it works in a pinch. I’d probably use powdered sugar with this brand to help it whip up without getting runny.
- Regular Native Forest Coconut Milk. (Tested 2026.) When I tested this brand in 2020, the results were very runny, but something has changed because now it consistently gives me curdled, unappealing whipped cream. I don’t recommend this brand for whipped cream at all, but it’s excellent in recipes that call for a full can of coconut milk. I use it all the time for other things, like coconut milk ice cream or Panang Curry.
- Simply Asia. This brand of coconut milk made a sloshing sound when I shook the can, even after it chilled overnight in the fridge. That’s when I knew I wouldn’t get enough coconut cream for this recipe. I used it to make smoothies instead!
How to Save a Bad Batch of Coconut Whip
If you happen to open a bad can of coconut cream— meaning it’s either all liquid or the cream curdles when you whip it—you can either use it in another coconut milk recipe or turn it into sweetened condensed coconut milk.
During my photoshoot for this post, I realized the whipped cream from the Native Forest can wouldn’t turn out well, so I transferred it to a saucepan (along with the rest of the liquid in the can) and made sweetened condensed coconut milk.
Then I wondered… what would happen if I whipped it after it chilled overnight?
Of course, I had to find out. The results of whipping sweetened condensed milk aren’t as fluffy as regular whipped cream, but it still makes a tasty, sweet topping if you’re trying to save a bad batch. (Or use it to make my coconut milk fudge instead.)
Coconut Whipped Cream FAQs
Coconut whipped cream tastes lightly sweet, with a hint of vanilla and coconut flavor. The coconut flavor isn’t overpowering, so it pairs well with almost any recipe.
If the texture is too runny, you can refrigerate it to see if it thickens on its own. Or, you can add powdered sugar or arrowroot starch, just a tablespoon or two at a time, to help it thicken more.
I measured this using the 365 brand of coconut milk and coconut cream. In a 14-ounce can of coconut cream, you’ll get 1 1/3 cups of solid coconut cream (283 grams). In a 14-ounce can of full-fat coconut milk, you’ll get slightly less than 1 cup of solid coconut cream (213 grams). So it’s a 70-gram difference!
More Coconut Milk Recipes
If you try this coconut milk whipped cream recipe, please leave a comment and ⭐ star rating below to let me know how you like it. Thanks for visiting!
Coconut Whipped Cream (and Brands that Work Best!)
Ingredients
- 13.5 ounce can full-fat coconut milk or coconut cream (chilled; cream only)
- 1 to 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- Start with a chilled can of coconut milk that has been stored in the fridge overnight. Note: If you do shake the can and hear a lot of sloshing, it probably won't work well for this recipe. The can should feel solid, like it's full of hardened coconut cream.
- Carefully open the can of coconut milk and scoop the thickened cream into a large bowl. The amount of cream may vary in each can, but you should get roughly 1 cup (give or take) of coconut cream per 13.5-ounce can. Reserve the remaining liquid in the bottom of the can for a morning smoothie or chia pudding.
- Add the pure maple syrup and vanilla extract to the coconut cream in the bowl. Use an electric mixer to beat everything together until smooth. This should take 1 to 2 minutes. Taste and add more sweetener, if needed.
- Serve the coconut whipped cream right away, or store it in an airtight container in the fridge for up to a week. The cream will thicken up even more when chilled, but you can whip it again to help it fluff up, or just let it sit on the counter for 15 minutes, and stir well. For a "piped" look, scoop the cream into a piping bag with a frosting tip, and squeeze it onto your favorite desserts. (See brand recommendations in the full post to see which brand of coconut milk works best for this.)
As a whipped cream addict, this is the best!
I used the Thai kitchen coconut milk and was quite disappointed as despite adding powdered sugar and mixing for ages and getting cold again it never whipped up. The consistency was glue like. I wanted to pipe on top of my 1 year old daughter’s birthday cupcakes, however the texture prevented me from being able to.
Hi I made this before and it s super yummy! now that I see coconut cream at the store, wouldn’t be better for me to buy coconut cream instead of coconut milk? which one would you use please.
Super helpful comparison of brands. Thank you!
I did this twice using different shaking vehicles! The first time, I used a mason jar and my arms were going to fall off. The texture also didn’t turn out particularly thick. The second time, I used a shaker bottle that is normally used for protein shakes, and it worked out great with far less time! Thank you!
I used a blender to combined the ingredients and the mason jar goes right in the freezer. I take it out of the counter a few hours before I want it. This results in a less whipped and more solid cream.
I’m allergic to coconut, and have yet to find a whipped cream alternative. I can’t do dairy… or soy. Any ideas of other possibilities?
Hi,
I would like to make this now, but I haven’t chilled my carton of coconut cream.
Would freezing it for, say, half an hour work?
Or should I not make it?
WOW! amazingly delicious…….
Hi Megan, I’m planning on using this on your cupcakes for my daughters 1st birthday. I would like to put the whipped coconut cream on the cupcakes in advance….will it be okay on the cupcakes out of the fridge for a couple hours? Or should I keep them in the fridge? Thanks so much!!